Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1887-12-02
RiPENlNG BANANAS,
How the Fruit Is Nursed and Heated in
Hot Cellars.

How the Fruit Is Nursed and Heated In
Hot Cellars.
Everywhere one may hear the cry:
"Bananas, all ripel" Few people know
where they come from, who imports
them, how they are ripencd and pu:
upon the market. The yellow variety.
the kinl most extensively imported, is
brought principally from jamaica, al.
though Port Limon and Aspinwnll cact
export thousands of punches yearly.
The red variety is wholly imported
from Baracao.
One firm now employs three steam
ships which ply between New York and
Jamaica, and are used solely for the i'm
portation of fruit, chiefly bananas
These steamers were built expressly
for this business, and are constructed
with countless ventilators and numel-
Gus moveablc decks. The fruit is
packed in rather peculiar way. The
punches are stood on end, and two
layers are thus spread over the bottom
of the vessels hold, when movable
deck is fitted over them. Then two
more layers of the fruit are laid down.
and SO on until the cargo is complete.
a vessel carries from 5000 to $4,000
lunches per trip.
The middlcmcn in the banana bust
ness purchase their stock Mt the wharves
as soon as the vessel begins to unload.
They buy from 100 to 1900 punches at
time and cart them Immediately to
the cellars, where they are ripcncd.
The banana reaches this country in an
extremely green condition. Upon
reaching these cellars the punches are
hung on hooks suspended in rows
along the ceiling. In the center of the
cellar is II gas or oil stove, which is
generally so regulated as to preserve
temperature of 60 or 20 degrees Fab
renheit. Here the fruit ripens gradu-
ally until it is ready for the retailers.
Some times, however, when the de-
mand is large for the ripened food, the
cellar is heated to 75 degrees, and
some times even to so degrees, but at
this temperature the banana is apt to
"cook," as it is called, and lose its fla
vor. In general the temperature of
the cellar is varied rs the condition of
the fruit demands. If the fruit is
chilled, n high temperature is impera-
tive.
Some little time ago ice-boxes were
introduced to the ripening rooms. In
the top of the box is large apartment,
into which the ice is put, while under
meath long dripping-pans of galvanized
iron are placed. The heat from the
gas-stove converts the ice into water,
which slowly runs down into the pans
below. There it quickly evaporates
and reaches the top of the room, where
the bananas are hung. This addition
was at first regarded as great i'm
provement, for it ripened the fruit
evenly and brought out n golden
color on the skin; but it was found
when ripened in this manner the fruit
was extremely delicate, and that it
spoiled almost Immediately when ex-
posed to an open atmosphere.
The banana must be nursed as care
fully as child. Any sudden change
of temperature or exposure to inclem-
ent weather is very sure to produce n
bad effect. The fruit may be ripened
in twenty-four hours from the time of
its arrival, but it is much better if n
longer time is taken.
In the transpor. of this fruit
very great care is used The punches
are first carefully EMBODIED in paper
bags aid then packed in patent heated
ears. These cars contain oil stoves,
and are fitted with patent ventilators,
which preserve an even temperature
about the fruit. The demand for ba-
nanas is largest from about April 10 to
July 1. They are the most expensive
during the last two weeks of April
NJ y Euening World.